Description
These Cranberry Orange Biscotti are a perfect balance of sweet, tangy, and crunchy. With a hint of citrus and bursts of dried cranberries, these twice-baked cookies are ideal for dipping in coffee or enjoying as a holiday treat.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
Add-Ins:
- ¾ cup dried cranberries
- ½ cup chopped almonds (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In a large bowl, beat the sugar and eggs until thick and pale. Mix in the orange zest, vanilla extract, and almond extract.
- Combine and Shape Dough: Gradually stir in the dry ingredients, then fold in the cranberries and almonds. Shape into logs.
- Bake: Bake the logs until golden and firm, then slice and bake the biscotti until crisp.
Notes
- Dip one end of each biscotti in melted white chocolate for a festive finish.
- Store in an airtight container at room temperature for up to 2 weeks.
- These make great holiday gifts or coffee-time treats.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 biscotti
- Calories: 110
- Sugar: 8 g
- Sodium: 45 mg
- Fat: 3.5 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
